Homemade peanut butter cups are an easy and simple recipe to make! This takes your traditional chocolate dessert and spices it up by adding in some homemade raspberry chia jam. These are the perfect end to any meal and require no baking! Plus they are healthier and cleaner than store bought ones since they are made with 6 ingredients and have no refined sugars.
For this recipe, you will need:
- Chocolate Chips: I opt for dark chocolate dairy free ones (Hu Gems) that are refined sugar free
- Coconut Oil: this is optional, but helps melt the chocolate
- Peanut Butter: crunchy or creamy works well, just be sure to check those labels and try to buy ones that are made with just peanuts and no added sugar
- Maple Syrup
- Coconut Flour
- Jam: I used my homemade raspberry chia jam that is made with raspberries, lemon juice, chia seeds, and honey.
Tips:
- Sprinkle sea salt on top of the cups to add a burst of flavor
How to Store:
- Store in the refrigerator in a sealed container for up to a week or in the freezer for up to a month
Other No Bake recipes to try:
No Bake Peanut Butter + Jelly Chocolate Cups
Cooking & Baking Supplies
- Muffin Pan
- Paper Muffin Cups
Ingredients
Chocolate Cups
- 1 cup dairy free chocolate chips, melted
- 1/2 tsp coconut oil
- 1/2 cup peanut butter
- 2 tbsp maple syrup
- 2 tbsp coconut flour
- 1/4 cup + 2 tbsp raspberry jam (see recipe below)
- sea salt (optional)
Raspberry Jam
- 1 cup raspberries (frozen or fresh)
- 1 tbsp honey
- 1/4 tsp vanilla extract
- 1/2 tbsp chia seeds
- 1/2 tbsp lemon juice
Instructions
- Make the jam in a medium pan over medium heat. Combine all jam ingredients and make sure to mash raspberries using a fork. Once the jam is boiling, bring the heat down to low and let the jam mixture simmer for a few minutes.
- In a bowl, add chocolate chips and coconut oil and melt in the microwave in 30 second intervals, stirring every 30 seconds.
- Line a muffin tin with muffin inserts. Add 1 tbsp of melted chocolate to the muffin tins and then place in the freezer for 5 minutes to allow chocolate to harden.
- While chocolate is in the freezer, in a medium mixing bowl, mix together peanut butter, maple syrup, and coconut flour until a dough forms.
- Remove muffin tin from the freezer and place 1 ½ tbsp of peanut butter mixture on top of the chocolate. Use the back of a spoon to help spread out the peanut butter and make it even.
- Add ½ tbsp to 1 tbsp of jam on top of the peanut butter and spread it out evenly.
- Cover the jam entirely with the remaining chocolate (1 tbsp to 1 ½ tbsp) and top with sea salt and place tin back in the freezer to set (20 minutes).
- Remove cups from the freezer and let sit out at room temperature for 10-15 minutes before you eat them. ENJOY!
Did you make this recipe?Tag @girlswhoeat!
